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Redfish ratatouille provençale

Name: Redfish ratatouille provençale
Ingredients: 70 g Ardo Provence herb mix; 50 g Ardo Shallots; 1 kg Ardo Courgette mix; 1.5 tbsp olive oil; 500 ml tomato coulis; 100 ml white wine; 50 g rocket; 800 g redfish; Salt and pepper

Ingredients

70 g Ardo Provence herb mix
50 g Ardo Shallots
1 kg Ardo Courgette mix
1.5 tbsp olive oil
500 ml tomato coulis
100 ml white wine
50 g rocket
800 g redfish
Salt and pepper

Allergens

Fish

Preparation

Mix 50 g Provençal herb mix with 100 ml olive oil.
Cook the rest of the Provence herb mix together with the shallots in 50 ml olive oil, add the white wine and leave for a while so that it reduces.
Add the tomato coulis and simmer.
Bake the courgette mix in the oven at 180°C for 10 minutes and add to the tomato sauce. Allow the sauce to simmer for a while and season with salt and pepper.
Divide the redfish into portions, score the skin with a knife, brush with Provençal olive oil, season with salt and pepper and bake in the oven at 180°C for 5–6 minutes.
Serve the redfish on the ratatouille and top with some leaves of rocket.

Redfish ratatouille provençale

Ingredients

Allergens

Preparation

Ardo products used in this recipe

Shallots

Zucchini Mix

Provence herb mix

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